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Pumpkin Cream Sugar Cookie Cups, sweetened cream cheese flavored with pumpkin and cinnamon in sugar cookie cups, garnished with fresh whipped cream!
Yes pumpkin… already… I know. But, to my defense I saw Halloween decorations in stores like two weeks ago… so there! I just can’t help it, I am ready for fall!!
And, I know a teenie part of you is ready for it already too, since you are here… drooling over these cuties:
Jump to:
These sugar cookie cups are just Heavenly. AND, super easy to make! I even used pre-packaged sugar cookie dough but of course, you can use your favorite recipe in it’s place.
Pumpkin Cream Sugar Cookie Cups
Ingredients
- 1 24 count prepackaged sugar cookies the ones that are cut already
Pumpkin Cream
- 4 oz cream cheese room temp
- 1/4 Cup pure pumpkin puree
- 2 1/2 Cups powdered sugar
- 2 1/2 Tablespoons heavy whipping cream
- 1 teaspoon ground cinnamon
- 1/2 teaspoon vanilla bean paste or extract
Whipped Cream
- 1 Cup heavy whipping cream
- 2 Tablespoons powdered sugar
- 1/2 teaspoon vanilla bean paste or extract
- ground cinnamon for garnish optional
Instructions
- Preheat oven to 350 degrees. Using a greased mini muffin tin, place one sugar cookie dough piece in each slot. Bake for 15 minutes until slightly golden brown. Take out of the oven and place the muffin tin on a wired rack. Let cool for 5 minutes.
- Using a utensil with a small rounded tip (I used a wooden spatula) gently press in the centers of the sugar cookies to make cups. Let cool completely.
Pumpkin Cream
- Cream the cream cheese for 1 minute with a hand mixer on medium speed. Add in the pumpkin and mix to combine. Slowly, add in the powdered sugar until combined. Add in the remainging ingredients and whip for 2 minutes, set aside.
Whipped Cream
- Add whipping cream to a large bowl, whip on high with a hand mixer until soft peaks form. Add in the powdered sugar and vanilla. Continue to whip until cream forms stiff peaks, set aside.
Cookie Cup Assembly
- Take cookie cups out of the muffin tin and pipe in the pumpkin cream evenly among the cups. Top with a tiny dollop of whipped cream and a sprinkling of cinnamon if desired. Serve and enjoy! Store in an air tight container in the fridge.
Nutrition
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These babies are addicting. And, they are just so cute, I can’t get enough!
Yummmmmm….
See, I knew you were ready for fall too! 😉
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These look amazing.
Did you shape the cookie dough or did it take the shape of the muffin tin during baking?
It took that shape while cooking, I just popped them as is into each section of the tin. Then I went back after they were done baking and using a rounded end of a wooden spoon I have, gently pressed in the center to make the cup more pronounced.
Can these be frozen?
Do these need to be served immediately? (Because of the whipped cream.)